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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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As a wife and mother on a busy farm, I like family-pleasing recipes that are simple, says May Anderson of De Valls Bluff, Arkansas. This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
2 tablespoons butter |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 cup water |
1 cup uncooked instant rice |
1/2 to 3/4 teaspoon garlic salt |
dash cayenne pepper |
1/2 cup shredded mozzarella cheese |
Directions:
1. In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese. Yield: 4 servings.
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